Butter Me Up! Baked Butter Bean, Bacon and Thyme Cassoulet

Cassoulet

• 200 g smoked bacon, rashers cut into pieces or smoked lardons
• 2 onion, peeled and sliced thickly
• 2 teaspoons fresh thyme leave or 1 teaspoon dried thyme
• 2 (400 g) cans butter beans, drained
• 4 tablespoons creme fraiche
• 2 tablespoons tomato puree
• 100 ml red wine
• 1 teaspoon sugar (optional)
• salt
• pepper
• olive oil

Topping

• 4 tablespoons fresh breadcrumb
• 4 tablespoons freshly grated parmesan cheese
• 1 teaspoon dried garlic granules or 1 garlic clove, peeled and minced finely
• 2 tomato, sliced thinly
• salt
• pepper

Directions

1. 1

   Pre-heat the oven to 200C/400°F Lightly grease an ovenproof gratin dish with a little olive oil.

2. 2

   Topping: Mix the breadcrumbs, parmesan cheese and garlic together. Season with salt and black pepper to taste. Set aside.

3. 3

   Cassoulet: Fry the bacon pieces in a large frying pan until crisp. Take the bacon pieces out and add the chopped onions - fry them gently in the bacon fat until the onion is soft but not coloured. Add the fresh thyme leaves and mix through.

4. 4

   Add the bacon to the onion and thyme mixture and then gently mix the butter beans through the mixture.

5. 5

   In a large bowl, add the crème fraiche, tomato paste, wine and sugar - mix thoroughly. Season with pepper and a little salt, as the bacon is already quite salty.

6. 6

   Add the bacon and butter bean mixture to the crème fraiche and wine sauce - mix gently.

7. 7

   Transfer all the butter bean mixture to the greased gratin dish. Sprinkle the topping over evenly and place the sliced tomatoes on top in an attractive pattern.

8. 8

   Bake for about 30 minutes or until the cassoulet is bubbling and the topping is a golden brown.

9. 9

   Serve immediately with a large bowl of salad and crusty bread, or, as an accompaniment for sausages, roast meat and poultry, casseroles, stews or grilled meat.

10. 10

    Serves 3 people as a main meal and 6 people as an accompaniment.